Not Cinnamon Sugar Churros. Meet The Soon To Be Swimming in Chocolate Churros.

The first time I make Churros is in a class. Master Baking Program in Los Angeles. I have included those photos. I take them with an old iPhone while working on my assignment. They are not very good. I could edit them to be better but I include them as they are so that those of you that fear the kitchen most will see you can do it. Everything doesn’t have to look like a magazine worthy photo to be beyond delicious. So, the first round may not be so pretty but I promise, sprinkled with cinnamon and sugar or dipped in chocolate you will not be disappointed in your efforts. No matter what.

add one and then..

The Churro recipe below from the Food Network COURTESY OF CHOCOLATERIA SAN GINES

Ingredients

Churros:

1 cup water

1/2 cup butter or margarine

1/4 teaspoon salt

1 cup all-purpose flour

3 eggs, beaten

Vegetable oil, for frying

1/4 cup sugar

1/4 teaspoon ground cinnamon, optional

Chocolate for dunking:

1 tablespoon cornstarch

2 cups milk

4 ounces dark chocolate, chopped

1/4 cup sugar

Directions

  1. To make the churro dough: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.
  2. To make the chocolate for dunking: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn’t start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.
  3. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F. Mix the sugar with the cinnamon on a plate and reserve.
  4. Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.
  5. When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)
  6. Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip

***This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Until Next Time…